How To Cook Steak
Few people can resist a juicy steak and although it is an easy meal to prepare, it isn’t always easy to make a success of it. Needless to say, you should ideally start with a great cut of meat. It should be removed from the fridge and allowed to stand at least ten minutes before cooking.
Steak is best cooked in a thick bottomed frying pan or a griddle pan. The next important thing to remember before you start cooking your steak is the temperature of the pan.
If the pan is too hot, you will burn the outside of the steak before the rest of it is cooked through properly. Too cold, and the steak will become stewed.
As a general rule of thumb, the best way to check if your pan is the correct heat is to hold your hand over it. If it is too hot to hold your hand over, the pan should be removed from the heat until this can be done. Similarly, if it is just warm you should increase the heat.
Before you put the steak in the pan, pat it dry with kitchen paper, then rub it all over with a little olive oil. Next, season with salt and ground black pepper.
As you gently place the steak in the pan it should sizzle and this is extra confirmation that you have got the temperature of the pan right.
A steak that is say, approximately 1 inch/3 cm thick takes roughly four minutes to cook each side for medium rare. A rare steak would be two to three minutes each side and for medium to well done five to six minutes each side.
Once the steak is cooked to your liking, remove from the pan and place on a warm plate and allow to rest for five minutes. The reason why it is important to allow your steak to rest is that it will continue to cook and the fibres will relax allowing the juices to flow evenly through the steak.
How To Cook Roast Potatoes
Few people can resist a well cooked roast potato and of course, they accompany almost any meal but there is a great deal more to making the perfect roast potato than just throwing them in a roasting tin and putting them in the oven.
Start by peeling the potatoes and cutting them into even sized pieces of about 2 inches/5cm. In the meantime put a roasting tin in the oven and heat the oven to 200C/gas mark 6. Please note that the roasting tin should be big enough to take all the potatoes in one layer.
Now you are going to boil the potatoes. Place them in a large saucepan and pour in water until the potatoes are just covered. Add a little salt and then bring to the boil. Once the water is boiling lower the heat slightly and allow to simmer for 3 minutes. The potatoes should be uncovered. While the potatoes are simmering put your chosen oil or fat in the roasting tin and heat in the oven for a few minutes until very hot.
It is now time to drain the potatoes in a colander. Shake in the colander so the edges of the potatoes are fluffed up. Now sprinkle with a little flour and shake again so the potatoes are evenly coated.
It is now time to add the potatoes to the roasting tin. Be very careful doing this as the oil/fat will be extremely hot. The potatoes should sizzle as the go into the tin. Roll them around a little so they are evenly coated by the oil/fat and then spread into a single layer.
The potatoes should now be roasted for 15 minutes. Then remove them from the oven and turn over and roast for another 15 minutes. Remove from the oven again and turn again. Replace in the oven for a further 15 to 20 minutes until golden and crisp.
The roast potatoes are then ready to serve.
How To Cook Yorkshire Puddings
Classic Yorkshire Puddings should be quick and easy to make and when you take them from the oven should be crisp on the outside and soft in the middle. They are, of course, associated with the traditional British Sunday Lunch although cold left over Yorkshire Pudding is delicious with a little jam or honey.
To start cooking, heat the oven to its maximum temperature that should be about 230C. Measure four eggs into a measuring jug before transferring them to a mixing bowl. Then measure the same quantity of milk (as the eggs) in the measuring jug. Add to the eggs with a pinch of salt and whisk thoroughly. Allow to stand for 5 to 10 minutes.
Now sieve the same quantity (as the eggs) of plain flour into the egg and milk mixture and again whisk thoroughly ensuring there are no lumps. The batter should now look like a thick cream. This should be allowed to stand for at least 30 minutes.
Next place ½ teaspoon of vegetable oil into each section of a 12 hole cake tin. Now place in the oven until the oil is smoking. Add 2 tablespoons of cold water to the batter mix and again whisk thoroughly. You are now ready to pour the batter into the sections of the tin. Fill each section about half the way up and return to the oven.
Cook for 20 minutes until the Yorkshire Puddings are a golden brown.
If you follow this recipe correctly, your Yorkshire Puddings should have risen out of the tin, be crisp on the outside and soft on the inside and a golden brown colour.
If they fail to rise, there could be several reasons. Always use equal volumes of egg, milk and plain flour. Too much flour and your puddings will turn out heavy and stodgy. Too few eggs and there will not be enough air whisked in for the puddings to rise. Always ensure that the batter is lump free and has been allowed to stand for at least 30 minutes.
The oven should be as hot as possible. Your Yorkshire Puddings will rise successfully as a result of the cold batter going into the hot oven.